Salmon with Chopped Tomatillo Salad
Makes 4 servings
1 ¼ pounds salmon fillet, cut into 4 portions
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
½ teaspoon ground cumin
8 ounces’ tomatillos, husked, rinsed and chopped
1 medium tomato, chopped
½ cup chopped fresh cilantro
½ cup chopped red onion
1 medium jalapeno pepper, chopped
2 tablespoons lime juice
- Position rack in upper third of oven, preheat broiler to high
- Place salmon on a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt, ¼ teaspoon pepper and cumin. Broil the salmon until it is opaque and flakes easily with a fork, 6 to 9 minutes.
- Meanwhile, combine tomatillos, tomato, cilantro, onion, jalapeno and lime juice with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Serve the salmon with the salad.
Nutrition per serving (4oz. salmon & 1 cup salad): Calories 267; Fat 13g; Carbohydrates 8g: Protein 29g; Sodium 434mg.
Modified Nutrition per serving (2oz. salmon & ½ cup salad): Calories 134; Fat 7g; Carbohydrates 4g: Protein 15g; Sodium 217mg. Would make 8 servings.
Recipe from: Eating Well Magazine. July/August 2020 issue. “Weeknight Mains”.
Honey Sesame Turkey Meatloaves with Broccolini
Makes 4 servings
½ small onion, coarsely chopped
½ medium red bell pepper, coarsely chopped
2 cloves garlic, smashed and peeled
1 (1 inch) piece peeled fresh ginger, coarsely chopped
3 tablespoons peanut or canola oil, divided
2 bunches broccolini, trimmed
1 bunch scallions, trimmed
½ teaspoon salt, divided
- Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat one large rimmed baking sheet with cooking spray and line another one with foil.
- Combine onion, bell pepper, garlic and ginger in a mini food processor. Pulse, scraping down the sides as necessary, until very finely chopped. Heat 1 tablespoon peanut (or canola) oil in a small skillet over medium heat. Add the onion mixture and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large heatproof bowl and spread into a thin layer. Let cool for 5 minutes.
- Meanwhile, toss broccolini and scallions with the remaining 2 tablespoons peanut (or canola) oil and 1/4 teaspoon salt on the sprayed baking sheet. Spread in an even layer.
- Add egg, breadcrumbs, 1 tablespoon soy sauce and the remaining 1/4 teaspoon salt to the onion mixture and mix well. Add turkey and mix until well combined. Shape the mixture into four 2-by-4 inch loaves; place on the foil-lined pan.
- Roast the meatloaves on the top rack and the vegetables on the bottom rack until an instant-read thermometer inserted in the center of a loaf registers 165 degrees F and the vegetables are tender, 15 to 20 minutes. Remove both pans from the oven.
- Preheat broiler to high. Combine honey, sesame oil, sesame seeds and the remaining 2 teaspoons soy sauce in a small bowl. Brush the meatloaves with the mixture. Broil on the top rack until lightly browned on top, 1 to 2 minutes.
Nutrition per serving (1 meatloaf & 1 ¼ cups vegetables): Calories 379; Fat 21g; Carbohydrate 21g; Protein 29g; Sodium 672mg.
Modified Nutrition per serving (1/2 meatloaf & 2/3 cup vegetables): Calories 190; Fat 11g; Carbohydrate 11g; Protein 15g; Sodium 336mg. Would make 8 servings.
Recipe from: Eating Well Magazine. September 2020 issue. “Dinner Tonight: Sheet Pan”.